fresh tomato salad

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

Tomato Salad

red onion (chopped)

basil leaves (chopped)

extra virgin olive oil

garlic (minced)

Kosher salt and fresh ground pepper

crusty bread (for serving (optional))

In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.

Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.

When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.

When summer tomatoes are at their peak, this is the salad you want to make! Simple, yet incredibly delicious, this Ballymaloe Summer Tomato Salad may just be the best thing you eat all season!

Ballymaloe Summer Tomato Salad

lemon

lemon juice

garlic

thyme, chives or parsley

Dijon mustard

honey

salt

black pepper

large ripe vine tomatoes

basil leaves (torn if large)

pine nuts (optional)

sea salt

Combine all ingredients in a jar and shake well.

For the dressing:

Cut the tomatoes into slices or wedges. Arrange on a platter.

Drizzle with a few tablespoons of the dressing. Top with a light sprinkle of sea salt, pine nuts (if using) and the fresh basil leaves. Serve immediately.

For the salad:

This is my favorite Caprese salad, where the ingredients speak for themselves with little embellishment necessary. It all starts with fresh ingredients: ripe, flavorful summer tomatoes, creamy mozzarella, fragrant basil, and your best olive oil. The rest is simple.

Caprese Salad

(8 ounce) balls whole milk mozzarella

tomatoes

basil leaves ((smaller, more tender stems preferred))

olive oil

Flaky sea salt ((optional))

Drain the mozzarella: Remove the balls of mozzarella from the brine and let it drain on a clean kitchen towel or paper towels for 15 minutes. Lightly pat the mozzarella and slice it into 1/4-inch-thick slices.

Slice the tomatoes: Using a serrated knife, slice the stem end off the tomatoes. Cut the tomatoes into slices about 3/8-inch thick, slightly thicker than the mozzarella. You’ll need 12 slices, not including the ends (discard the ends or eat them as a snack!). Lay the slices out on the cutting board and sprinkle with fine sea salt.

Layer the salad: Arrange the tomatoes and mozzarella on a serving plate so that they are overlapping slightly. Tuck in the basil leaves between the slices, and sprinkle or arrange a few more on top.

Season: Drizzle the olive oil over the salad and grind a little black pepper on top. Let the salad rest briefly—no more than 5 to 10 minutes. Right before serving, sprinkle a pinch of flaky sea salt on top (optional). Serve immediately.

I made this salad for the first time ever. Had some trouble cutting the mozzarella uniformly but I’ll do better next time. We had leftovers which I refrigerated but I’m not sure it will taste the same later or the next day. Probably not but that’s ok. 

Very tasty anyway. Yum. 
Ps: I’ve had this in Italy many times.

Very tasty, &amp; truly Italian.  Ŵe're an Italian family, &amp; make Caprese themed dishes often.  The ingredients are spot on in this salad, &amp; we make it often.  The Caprese theme also works very well in many other dishes, such as Pizza, &amp; very many Casseroles.  Minimal ingredients, but delicious &amp; authentic.

Top 3 fresh tomato salad recipes from across the web

The most viewed fresh tomato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Tomato Salad

Ballymaloe Summer Tomato Salad

Caprese Salad

Top 3 fresh tomato salad recipes from across the web

The most viewed fresh tomato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Salad

Ballymaloe Summer Tomato Salad

Caprese Salad

The most viewed fresh tomato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine